Golden Soup

Golden Soup is a wholesome, vibrant dish made with turmeric, ginger, coconut milk, and roasted vegetables. It’s creamy, comforting, and packed with nourishing ingredients to warm you from the inside out.

Why You’ll Love This Recipe

• Bursting with flavor from spices like turmeric, curry powder, and cayenne.
• Incredibly creamy from full-fat coconut milk.
• Features roasted chickpeas, carrots, and cauliflower for a depth of flavor.
• Naturally vegan and gluten-free.
• Easy to prepare and perfect for meal prep.
• Packed with nutrients and immune-boosting ingredients.
• Great for cold weather or whenever you need a comforting bowl of soup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium head of cauliflower, cut into small florets (about 1¾ pounds)
• 3 large carrots, peeled, cut into ½-inch-thick rounds
• 3 tablespoons yellow curry powder
• 1 teaspoon ground turmeric
• 1½ teaspoons sea salt
• ¼ teaspoon cayenne pepper (optional)
• 4 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 4 cups vegetable or chicken stock
• 1 (13.5-ounce) can full-fat coconut milk, shaken
• 1 teaspoon sugar
• 2 tablespoons fresh lemon juice
• Minced fresh cilantro, for serving

Directions

1. Preheat oven to 425°F and position a rack in the center.
2. Pat chickpeas dry with a paper towel. Spread chickpeas, cauliflower, and carrots on a rimmed baking sheet.
3. In a small bowl, mix 1 tablespoon curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and ⅛ teaspoon cayenne (if using). Drizzle vegetables with 3 tablespoons olive oil and sprinkle with the spice mix. Toss to coat and roast for about 20 minutes until tender.
4. In a large stockpot, heat remaining 1 tablespoon olive oil. Sauté onion for about 4 minutes until softened. Add ginger and garlic; cook for 1 minute.
5. Stir in remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon salt, and ⅛ teaspoon cayenne. Mix well.
6. Pour in stock, coconut milk, sugar, and lemon juice. Stir and heat through.
7. Add half of the roasted vegetables and chickpeas. Blend with an immersion blender until smooth, or use a stand blender.
8. Stir in remaining vegetables and chickpeas.
9. Serve hot, garnished with fresh cilantro.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 45 minutes
Calories per serving: 246 kcal

Variations

• Add spinach or kale at the end for a green boost.
• Stir in cooked quinoa or brown rice for a heartier meal.
• Use Madras curry powder for a spicier version.
• Add shredded rotisserie chicken for extra protein.
• Substitute sweet potatoes for carrots for a sweeter flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Cool the soup to room temperature before storing. Reheat gently on the stove or in the microwave until warmed through. Like most soups, it tastes even better the next day.

FAQs

How do I make this soup creamier?

Using full-fat coconut milk and blending half the soup gives it a luscious creamy texture.

Can I use dried chickpeas?

Yes, but they must be cooked before adding. Use about 3 cups of cooked chickpeas.

Is this soup spicy?

It has a mild heat from cayenne pepper, which is optional and can be adjusted to taste.

Can I make this ahead of time?

Absolutely. The flavor deepens over time, making it even more delicious the next day.

What can I substitute for coconut milk?

You can use cashew cream or heavy cream if not vegan. The flavor and texture may vary.

Is this soup suitable for freezing?

Yes, it freezes very well. Store in airtight containers and thaw overnight in the fridge before reheating.

Can I use frozen vegetables?

Fresh vegetables are preferred for roasting, but frozen can be used in a pinch. They may release more moisture.

How can I make it more filling?

Add grains like quinoa, rice, or even lentils to make it a heartier meal.

What type of stock is best?

Both vegetable and chicken stock work well. Use low-sodium for better control of salt levels.

Can I skip roasting the vegetables?

Roasting adds depth of flavor, but you can sauté or steam them if short on time.

Conclusion

Golden Soup is a vibrant, nourishing bowl of comfort that’s easy to make and endlessly customizable. Whether you’re feeling under the weather or just want something warm and wholesome, this soup delivers in both taste and nutrition. Make a big batch, and you’ll be grateful to have leftovers ready for the days ahead.

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